Step 1

Knead the dough until fully expanded at 28°C for 1 hour.

Step 2

Raisins are soaked in rum and set aside.

Step 3

Divide the dough into 40 g and let it relax at 28 °C for 25 minutes.

Step 4

Roll out the loose dough thinly and turn it over, roll it up and roll it up for the first time.

Step 5

The dough is kneaded into a long braid again.

Step 6

Spray water on the surface and let it rise at 35°C for 1 hour.

Step 7

The proofed dough is sprinkled with raisins, squeezed with chipotle sauce and finished with nuts.

Step 8

The oven can be preheated in advance and baked at 190°C and 170°C for 17 minutes, or baked at 190°C and 180°C for 16 minutes.

Step 9

Bagged for storage.